Ingredients
Equipment
Method
Prep and coat
- Preheat oven to 425°F (220°C) and line a sheet pan with parchment for easy release. Set up the baking space so the chicken can go in right after coating.
- Pound chicken breasts to an even thickness so they cook at the same rate. Keep the pieces flat enough to promote an even, crisp crust.
- In a shallow bowl, combine Parmesan, panko, garlic powder, Italian seasoning, paprika, salt, and pepper. Stir until the coating looks uniformly speckled.
- In another bowl, whisk eggs and milk until smooth. The mixture should look slightly frothy for better coating adhesion.
- Dip chicken into the egg mixture. Let excess drip back into the bowl so the crust stays thick rather than wet.
- Coat chicken thoroughly with the Parmesan breadcrumb mixture. Press lightly so the crumbs cling across the entire surface.
Bake and finish
- Place coated chicken on the parchment-lined baking sheet. Arrange with space between pieces for crisping and even browning.
- Drizzle lightly with olive oil to help the coating turn golden. Use a light hand so it crisps instead of pooling.
- Bake at 425°F (220°C) for 20–25 minutes until golden brown and cooked through. Look for a crisp, browned crust and ensure the chicken is fully cooked.
- Broil for 2–3 minutes for extra crispiness if desired. Watch closely so the top browns without burning.
Serve
- Garnish with chopped parsley and lemon wedges. Add lemon right before serving for bright flavor.
- Serve immediately while the crust is at peak crispness. Plate the chicken with your preferred sides.
Notes
For the crispiest coating, make sure chicken is evenly pounded and press the panko-Parmesan mixture firmly onto the surface. Store leftovers in an airtight container in the fridge up to 3 days; reheat on a sheet pan in a 425°F (220°C) oven until hot and crisped. Freezing is not recommended because the crust softens after thawing. Dietary swap: use gluten-free panko to make this gluten-free without changing the bake time.